Faroe Island Hazelnut Oatcake Recipes

FAROE ISLAND - HAZELNUT OATCAKE

Steps:

• Preheat your oven to 350 degrees.
• While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
• Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
• In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
• Finally, stir in the oats and the chopped hazelnuts.
• Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
• While the cake is baking, make the vanilla sauce.
• In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
• Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
• When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
• Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

VAFLER MED SITRONSMAK - NORWAY - LEMON WAFFLES

Steps:

• Beat eggs and sugar until thick and fluffy, about 10 minutes.
• Alternately fold in the flour, which has been sifted with lemon peel, and sour cream.
• Stir in the butter and lemon juiceand set batter aside to rest 10-15 minutes.
• Heat heart-shaped waffle iron. It is hot enough when drops of water sprinkled on its surface sputter.
• Pour approximately 3/4 cup batter into the center of the iron.
• Lower cover and bake until the steaming stops, 30-60 seconds on each side.
• Do not peek during baking period.
• Makes 6 waffles.

STAFFORDSHIRE OATCAKE

Steps:

• Place the porridge oats(oatmeal) in a food processor and process just until fine.
• Mix the ground oatmeal, wholemeal(whole wheat)flour and plain (white) flour together in a bowl with the salt, sugar, and quick yeast.
• Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
• Mix the warm, milky water in with the dry ingredients and whisk.
• Leave to rise and plump in bowl for 40minutes.
• Heat a nonstick frying pan over medium heat.
• Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
• Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
• Flip and cook until golden brown on the other side.
• Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
• They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
• Usually to fill them, you reheat or toast them until warm under a grill(broiler) on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.

FAROE ISLAND - COFFEE WITH CARDAMOM CREAM

Steps:

• Brew coffee according to brewing preference.
• Combine remaining ingredients in a chilled mixing bowl.
• Using chilled beaters, beat with electric mixer to soft peaks. Serve whipped cream over coffee.